Reviewed: Dec. 15, 2008

Even my husband who says he does not really like sweet potatoes, liked this dish!

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Reviewer:

KnotGypsy

Cooking Level: Expert

Home Town: Alamogordo, New Mexico, USA

Living In: Seguin, Texas, USA

Reviewed: Nov. 29, 2008

This was awesome! I've always made yams the way my mother did, with just a brown sugar glaze, so I thought I'd try something new, but not marshmallows because I hate those on yams. This fit what I was looking for perfectly! The family emptied the platter in record time and were asking for more and the recipe. Definitely a keeper!

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Reviewer:

Crystal

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Rancho Cucamonga, California, USA

Living In: Visalia, California, USA

Reviewed: Nov. 28, 2008

I never made yams before for Thanksgiving and this is a keeper. My in laws loved it, I had boiled the yams until too tender so I let them cool in pan and put butter and syrup then topping and baked when we got to Grandmas. Worked great!!!

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Reviewer:

evondwing

Reviewed: Nov. 27, 2008

So good! My 5 year old even asked for seconds and by passed the traditional marshmallow topped version that was also available. I did get a lot of liquid in the bottom of my pan...not sure if that was from the specific yams I used. It did mostly absorb in after sitting out for awhile. This is definately my new favorite way to make candied yams!

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Reviewer:

Susan

Reviewed: Nov. 10, 2008

I forgot the pecans, but otherwise this was a great way to prepare yams! I loved it, as did all of our guests. One suggestion, boil the yams for about 10 minutes to soften them up a bit more.

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18 users found this review helpful